Cream with Gelatine

Ingredients

• an ounce of good gelatine
• a pint and a half of liquid
• as much milk as will barely cover it
• half a pint of cream
• the yolks of three eggs
• the white of one egg
• a tablespoonful of white sugar
• half a teaspoonful of essence of vanilla
• two tablespoonfuls of brandy

Method

1. 1

   Soak the gelatine in milk.

2. 2

   Make a custard with milk, yolks, and white of egg.

3. 3

   Add sugar, vanilla, and brandy.

4. 4

   Cool the custard, then stir in whipped cream.

5. 5

   Pour into a mould and set in a cool place.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 68. The excerpt below is the record exactly as published.

an ounce of good gelatine would be needed to set a pint and a half of liquid, exclusive of the wine and brandy ; that is to say, an ounce of good gelatine is considered sufficient for about a pint and three-quarters of liquid. In making creams, however, we have to remember that the materials used have a little more consistency than those generally employed in making jelly, and therefore rather less gelatine is needed. Consequently, we may calculate on being able to make a quart of cream with an ounce of gelatine, and occasionally a still smaller portion of stiffening is neces- sary. Of course the gelatine must be soaked for an hour, or longer if possible, in as much milk as will barely cover it. When it has absorbed all the liquid, and has swelled considerably, it should be turned into a small stewpan, and stirred over the fire until it has entirely dissolved. It must then be allowed to cool before it is mixed with the other ingredients. In very rich creams, cream only, pleasantly flavoured, is used. Thus made, however, cream is e.xpensive, and some people would consider it a little sickly. It is very usual, therefore, to use half cream and half milk, and to enrich the milk by making a custard of it with eggs. To make the custard we beat in a basin the yolks of three and the white of one egg. Well strain these, and mix them with half a pint of milk. We pour the mixture into a jug, set this in a saucepan of hot water over the fire, and stir the contents of the jug until the custard is thick enough to coat the spoon, when we take it up. We must be careful not to boil our custard too long, or it will curdle. What is wanted is that it should be thick, as thick as the double cream, but perfectly smooth. Before the cream is added to the custard it should be well whipped, by which means it will not only be made lighter, but it will expand and occupy more room. Here I must say a word about the method of whipping cream. Creams, 105 For one thing we must have “double” cream, that is, cream which is very thick, in consequence of its having stood twenty-four hours on the milk. The cream should be put into a cool place until it is wanted ; indeed, if it has to stand a little while before being used, the vessel containing it should be put into another one which has cold water in it, and the cream should be left uncovered. When the custard and gelatine are almost cool, we put the cream into a large bowl, and whisk it lightly and regularly with an ordinary egg-whisk until, though still smooth, it begins to stiffen. The great thing in doing this is to slop in plenty of time. If we keep on only half a minute too long our cream will be spoilt, because it will crack or “turn” as it is called. We may know when it is suffi- ciently whisked by its hanging to the spoon when the latter is lifted up. We shall find that the cream after it is whipped occupies very nearly twice as much room as it did originally. If we liked, instead of using half a pint of whipped cream, we could use a quarter of a pint, to which the white of two eggs beaten to froth had been added. VV’hite of egg is often added to cream which is to be whipped, and the object of the addition is chiefly to increase the quantity. We should always remember to whisk cream in a cool place. It is much more difficult to whip in summer time than it is in winter. If, not- withstanding all our care, it should turn slightly, a spoonful of something cold, milk or water, should be put with it. We may now flavour the custard with an ounce of white sugar, half a teaspoonful of essence of vanilla, two table- spoonfuls of brandy, if this is allowed. Brandy is fre- quently omitted ; but it is a very great improvement to a cream of this kind, for vanilla and brandy always go well together. If the custard be cool, we stir the whipped cream lightly into it, and turn the whole into a mould, which has, of course, been first scalded with boiling water, then rinsed out with cold water, and left wet. As this cream may serve as a sort of model for an in- definite number of creams, I will give the recipe once more, briefly and altogether, so that there may be no mistake. Soak an ounce of gelatine in as much milk as will barely cover it. Make a custard with half a pint io6 The Girl's Own Cookery Book. of milk, the yolks of three and the white of one egg. Add a tablespoonful of white sugar, half a teaspoonful of essence of vanilla, and two tablespoonfuls of brandy. When the custard is cool, stir in lightly half a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.